Salmon Poke Bowl

🛒 Ingredients

• Sushi Rice (cooked) 150 g · 250 kcal
• Sashimi-grade Salmon 150 g · 300 kcal
• Low Sodium Soy Sauce 15 g · 10 kcal
• Sesame Oil 5 g · 45 kcal
• Rice Vinegar 5 g · 1 kcal
• Honey 5 g · 15 kcal
• Cucumber (diced) 50 g · 8 kcal
• Avocado (diced) 50 g · 80 kcal
• Shelled Edamame (cooked) 50 g · 60 kcal
• Green Onions (sliced) 10 g · 3 kcal
• Sesame Seeds 3 g · 17 kcal
• Nori (shredded) 1 g · 2 kcal

👨‍🍳 Instructions

1. Prepare the sushi rice according to package instructions, then let it cool slightly.
2. Dice the sashimi-grade salmon into 1/2-inch cubes and place them in a mixing bowl.
3. In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, and honey to create the poke sauce.
4. Pour the poke sauce over the diced salmon and gently toss to coat all pieces evenly.
5. To assemble the bowl, divide the cooked sushi rice among serving bowls.
6. Arrange the marinated salmon, diced cucumber, avocado, and edamame decoratively on top of the rice.
7. Garnish with sliced green onions, sesame seeds, and shredded nori before serving immediately.